Tortilla Soup

Today’s Veggie Dinner was hosted by Romero, Avory, and Dyan at casa de Thomas in Scottsdale! This is our first Vegetarian dinner of the new year and we are all excited for a cold-weather standard, Tortilla Soup! Served with romaine and spinach salad with cherry tomatoes and cucumbers.


  • 2 cloves of garlic
  • Ground cumin to taste
  • Cayenne Pepper
  • Salt
  • Black pepper
  • 1 28oz can of crushed tomatoes
  • 3 4oz cans of chopped green chile
  • 5 14oz cans (or 4 cartons) of vegetable broth
  • 1 11oz can of whole kernel corn
  • 2 avocados
  • Shredded cheddar cheese
  • 1 cup chopped cilantro
  • Tortilla strips
  • onions (if desired)
  • Brown rice
  • Lime juice

Brown rice takes ~30-40 minutes to prepare, so it should be started prior to cooking anything else. Prep work of chopping vegetables can be done while rice is cooking. Chop the cilantro, garlic, and onions.

Add cumin, cayenne pepper, black pepper, and salt (to taste) to the vegetable broth and add crushed tomatoes, green chile, and corn. Season to taste. To garnish the soup, add the cilantro, cheese, and avocados, voila!

Remember, healthy eating is happy eating!